Ingredients

1 (29 oz.) Can Pumpkin
1 (12 oz.) Can Evaporated Milk
1 1/4 Cup Sugar
1 Teaspoon Cinnamon
1 Teaspoon Allspice
3 Eggs
1 Box Yellow Cake Mix
1 Cup Chopped Pecans
1 Cup (2 sticks) Melted Butter

Directions

Combine pumpkin, evaporated milk, sugar, cinnamon, allspice and eggs. Mix well. Pour into a 9x13 inch pan (greased and bottom lined with waxed paper). Sprinkle dry cake mix over pumpkin mixture. Sprinkle nuts over dry cake mix. Drizzle melted butter over top. Bake at 350º for 50 to 60 minutes. Place on wire rack and allow to cool completely. Loosen around edges of pan with knife. Place serving platter over top of pan and flip over onto platter. Peel off waxed paper; spread frosting on top.
Beat cream cheese until fluffy. Beat in powdered sugar; add vanilla and whipped topping. Mix well and spread on top of cooled Pumpkin Crunch.

Notes